I was really in the mood for some Brussels Sprouts but was not sure how I wanted to cook them. Zo said, "I once had some Italian style ones at a restaurant that had balsamic vinegar on them." I thought to myself that sounds gross but figured I'd give them a try. They are actually pretty darn good with a little Parmesan and Romano on them. They also complemented the rest of our meal perfectly.

Melt butter over medium heat in a large skillet. Once butter has melted place all Brussels sprout halves facing down in skillet, sprinkle 1/2 salt over spouts and then crack desired amount of fresh pepper over sprouts. After 5 minutes flip over all sprouts, sprinkle with remaining salt, crack with desired amount of fresh pepper, spread Parmesan/Ramanomixture evenly over sprouts and evenly drip balsamic vinegar over sprouts. Cook an additional 5-10 minutes before serving warm. (You can also let simmer over very low heat until ready to eat.)